1 c. butter
2 egg yolks
2 c. flour
2 egg whites
1 c. sugar
1 tsp. vanilla
1/4 tsp. salt
2 c. finely chopped nuts

Cream butter, sugar, egg yolks and vanilla. Mix flour and salt; stir into creamed mixture. Chill dough. Roll into balls, using 1 teaspoon of dough for each ball and dip into slightly beaten egg whites then roll in nuts.

Place on baking sheet and press thumb into center of each ball. Bake in 350 degree oven for 4 minutes, remove them from the oven and press the centers again to retain the indentation then finish baking them for 6-8 more minutes. Remove the cookies carefully from the cookie sheet and cool, then fill each center with icing.

CONFECTIONERS' SUGAR:

Cook 1 cup granulated sugar, 1/8 teaspoon cream of tartar and 1/2 cup hot water until it makes a thin syrup. Cool to lukewarm and add 1/2 teaspoon vanilla, 1 tablespoon butter and 3 tablespoons warm milk. Add about 3 or 4 cups sifted and powdered sugar until icing is thick. Add coloring if desired and use about 1/2 teaspoon of icing for each cookie.